Bread dough: Does anybody have any thoughts on the quality of dough this machine can produce?
14932
Adam, I've had my machine for several years now and have just reached the point where I can whip out a couple loaves of French bread or 1 dozen French rolls so fast it's amazing. One of the secrets is to get the French bread pans they sell on here with the holes in them. There are 2 and 3 loaf pans available. I'm very comfortable with the 2 loaf pans. Here's the recipe I'm using currently for both loaves and rolls: http://allrecipes.com/Recipe/French-Bread-Rolls-to-Die-For/Detail.aspx The recipe is so easy I could do it in my sleep. I don't bother getting bread flour. Do add the last two cups of flour a bit at a time and let the machine knead for 6 to 8 minutes. The rolls also make a very special hamburger roll if you top off with sesame seeds after doing the egg white glaze. Believe me when I tell you your friends and associates will be amazed at your bread baking skills. There are dozens of other great bread recipes available though the link and also on Recipezarr.com. Don't forget to order the bread pans. They really will make your baking much simpler and easy!
1019137
Exactly the same interest/question. How good is the 9 cup or 7 cup model at making bread dough?
1859923
I am not quite sure what you mean by good crusty Artisan bread but I believe it is a wonderful device - I take my bread out of the breadmaker for the last five to ten minutes as the top which is covered by the folding bit is still a little pale. Out bread is amazingly crusty and my recipe which is an incredible no knead one yields the most amazing toast - this is so much better than the sourdough breads I had been trying before. I make bread every second day and occasionally every day using the Lekue breadmaker. I recommend it and can give you my recipe to try if you like.
2089758
Since I responded to this question, I have conquered what should have been much easier (for me) on how to make a beautiful loaf of old-fashioned bread. I have finally been turning them out in perfect form and taste. The secret to correcting my far from perfect loaves was to make sure the paddles were clean underneath so they could turn as they are meant to turn. It speaks poorly as to my cleanliness I suppose, but I really thought I had them clean before I discovered I did not. This West Bend is one nice bread machine and I'm glad I stuck with it.
1149702
I've never owned a Universal; however, the Compact is definitely good. I've had mine for 2-3 years now and make at least one batch of dough a week (usually 2-3) and it's holding out great. I usually run it for 10-20 min per batch. I've had it running for 2 hours straight before though. The motor has gotten slightly louder (happened within two months but didn't get louder after that) but it still works perfectly. No problems with dough quality, it's about the same as when I do it by hand.
21477
In my experience, this is not the same as the rapid rise yeast. It is truly reliable and makes a beautiful loaf of bread, with standard rising and hand mixed methods. I do not use a bread machine, but have had them. In the machine you should use a rapid rise, by all the directions I have read. I hope this helps.
1618298
NO. not successfully. Yeast is necessary for good bread making. This machine does a good job as is required. Alvin.
1674038
I am very glad I got mine; we make a giant 2-pound loaf every 5 to 7 days. I have complete control over what goes into our bread - no lists of added chemicals! It's also the right temperature for starting dough for items like rolls. I like to embed cheese and pepperoni in the middle before the second rising. Cleanup is limited to one pan and a rubber spatula. I got this model because our first bread maker relied on cheesy clips to hold down the pan, which didn't last. This one has the pan twist in, in the same direction as the paddle spins, so unclipping during kneading is impossible. We've gotten so spoiled by our higher-quality, homemade breads, very little at the store bakery is still appealing. I am very glad I got mine; we make a giant 2-pound loaf every 5 to 7 days. I have complete control over what goes into our bread - no lists of added chemicals! It's also the right temperature for starting dough for items like rolls. I like to embed cheese and pepperoni in the middle before the second rising. Cleanup is limited to one pan and a rubber spatula. I got this model because our first bread maker relied on cheesy clips to hold down the pan, which didn't last. This one has the pan twist in, in the same direction as the paddle spins, so unclipping during kneading is impossible. We've... » Read More I am very glad I got mine; we make a giant 2-pound loaf every 5 to 7 days. I have complete control over what goes into our bread - no lists of added chemicals! It's also the right temperature for starting dough for items like rolls. I like to embed cheese and pepperoni in the middle before the second rising. Cleanup is limited to one pan and a rubber spatula. I got this model because our first bread maker relied on cheesy clips to hold down the pan, which didn't last. This one has the pan twist in, in the same direction as the paddle spins, so unclipping during kneading is impossible. We've gotten so spoiled by our higher-quality, homemade breads, very little at the store bakery is still appealing. « Show Less
1792359
Yes but I think the Zojirushi Bread machine is the ticket too. My husband wasn't happy with the price but---we've had for years. He agrees now it was a great investment.It makes perfect bread everytime. We've also made the bread with Italian Seasonings and made croutons. We freeze them then pull out for soups & salads. FYI the UDI hamburger buns ARE great!
54749
I use the machine to bake bread once or twice a week. The loaves come out rectangular with a nicely rounded top, which I would call traditional-looking. I should add that I make only the 1-1/2 lb. size, and only with basic or whole wheat programs, so I can only assume the other programs would produce similar results. The instruction book contains a good check list to indicate where measurement errors would lead to poor-shaped results.
2172896
I think sometimes the problem is in the paddles. I have had a couple of loaves turn out a bit strange, and usually the reason was that the paddles weren't locked down properly. One time I used too much of a heavy flour with not enough liquid (when experimenting with my own recipe), so that can cause problems as well. Otherwise, everything else has turned out perfectly.
670498
I came to the same conclusion. Thanks for your input. I still think that the manufacturer should have addressed this problem and done something to correct it. The other machine I had did not have this problem. I only got this because I needed to make larger loaves.
187043
It is a very neat & tidy bread maker. The actual bread pan use for mixing and baking needs to have removed the small bit of crust that holds the mixing blade from staying in and ruining other machine loaves, and a little warm water rinse and that is it. The pan that bakes the bread is amazingly clean after a bread is done. I have eaten the best bread I ever had from this machine and I know what is in it and NOT in it! This is God's Gift to me dear lady because I love a slice of good bread! RC
18744
I have never made it by hand. I always use a bread machine. It is very good bread.
368928
Your are very welcome Helen. I had to replace mine about 5 yrs ago, found 1 on Ebay and 3 on Craig's list so I am supplied for a while, I use mine so much I wear them out. Another very good machine is Zojirushi, it is very expensive for made to last a long time, my only objection is it has 2 kneading paddles which means 2 holes in bottom of loaf, once you get used to that it's ok but I like single paddle. I have a Zo that my husband bought for me on sale so I won't be out of machines for a few years. Think I'm down to 2 machines now. Good luck.
283458
It is a wonderful machine. It comes with both slicing and shredding disk, a bread kneader and a slicing round blade. I make French bread in a minute. I have the recipe if you are interested.
1485115
I might be able to help, I have this machine and had the same problem as you. Do you use bread flour or all-purpose flour? From the owner's manual:"Canadian flours are milled from harder wheats so breads can be successfullymade from national brands of both All-Purpose Flour and Bread Flour. U.S."All-Purpose Flour" will produce poor results and should not be used with thisunit. In the U.S., it is important to use "Bread Flour" for even-textured loaves."I hope this helps!